PENNE PASTA with ASPARAGUS CARBONARA
1.5 kg asparagus, freshly picked
400g dried penne pasta
Sea salt and freshly ground black pepper
6 free-range egg yolks
150g Parmesan, freshly grated
3 Tablespoon fresh thyme leaves, picked from their stalks
Method: Snap off the tough ends of each asparagus spear. Cut off the tips and put to one side. Slice the remainder of the spears on the angle.
Once the water has returned to the boil, add the pasta, stir to loosen it and boil for about 9 minutes or refer to packet.
Lightly beat the egg yolks with a fork, and season. Add about 2 tablespoons of the grated Parmesan.
Melt the butter in a small thick bottomed pan. When beginning to foam, add the thyme and almost immediately, the drained asparagus. Season and toss for a few seconds.
Drain the penne, and immediately add the hot asparagus and butter. Stir briefly together, then pour in the egg mixture. Toss a little to allow the egg yolks to coat the pasta. Serve immediately, with the remaining Parmesan.